2 cups sugar
1 ¾ cups AP flour
¾ cups baking cocoa
1 tsp salt
1 ½ tsp baking soda
1 ½ tsp baking powder
1 cup whole milk
1 cup boiling water
½ cup vegetable oil
2 eggs lightly beaten
1) Make Icing – let it cool while you do this.
2) Preheat oven to 350 with racks in the middle.
3) Prepare 2 9” cake pans – preferable dull rolled aluminum (no dark or really shinny finishes) by buttering them with your fingers, then place a parchment round in the bottom and re-butter the entire pan – including the paper and then flour. Set aside.
4) Place sugar, flour, cocoa, baking power, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix dry at lowest speed to combine.
5) Stir in eggs, milk and oil. Once fully combined move speed up to medium and mix for 3 minutes.
6) Drop speed back to lowest – and add boiling water (yes still boiling). The batter will appear way to thin – it’s not.
7) Divide the batter evenly between both pans
8) Bake until a toothpick comes out clean in the center. Approximately 30-40 minutes but can really vary depending on the oven and bake ware.
9) Let cool in the pans for 10 minutes.
10) Turn out on to cooling racks – peel off the parchment and let cool completely.
11) Make sure the cakes are completely cool – using a long knife (sereated is best) slice off the top of each cake to make them completely level.
12) Place first cake on the board or plate. Frost the top only of this cake – place the 2nd cake cut side down on top and press to level.
13) Apply a very thin layer of icing over the entire cake. Refrigerate for 30-45 minutes to firm the icing.
14) Apply the remaining icing.
1 cup heavy whipping cream
1 ¼ cups regular granulated sugar
1 stick unsalted butter – cut into cubes
5 oz unsweetened baking chocolate finely chopped
1 tsp vanilla
1) In sauce pan stir cream and sugar together. Bring to boil slowly over medium heat – stirring frequently.
2) Once this reaches a boil reduce heat to low/med-low so it just maintains a simmer and bubbles. Stir frequently for 6 minutes.
3) Stir in butter cubes and chocolate. Remove heat. Stir until completely melted.
4) Immediately transfer to a bowl (metal if possible) and stir in vanilla.
5) Place bowl in cool place on a rack if possible.. Lightly whisk every 10-15 minutes until sets up to the thickness of mayonnaise. Takes 1-2 hours to completely setup.
From: Josh Harmon